Dilly White Bean & Cucumber Salad
Serves 420 mins prep10 mins cook
This Dilly White Bean & Cucumber Salad is crunchy, creamy, and packed with zingy, fresh flavor. The perfect vegan & gluten-free dish for a picnic!
0 servings
What you need
Instructions
Make the Vinaigrette: add the garlic, lemon juice, oil, mustard, salt, and pepper to a small bowl. Whisk well and set aside for 5 minutes while you prep the remaining ingredients; the lemon juice will mellow out the flavor of the raw garlic. Make the Salad: add the beans, cucumber, radishes, dill, and green onions to a large bowl. Add the dressing to the bowl and then mix well until evenly incorporated. Season with additional salt and pepper to taste, if necessary. Serve: serve immediately, or store in the fridge for 15 to 30 minutes before serving, to allow the flavors to combine. more. Leftovers will keep in the fridge for up to 5 days.View original recipe